Peer review

This study was undertaken to make coconut based products from fresh and dried comminuted coconut kernels and to investigate their storage stability. Coconut kernels were dried by mechanical and solar dryer. Two types of coconut products, Naru and Burfi were made from both fresh and dried coconut kernels. After storage of 35 days, the Peroxide Value (PV) and Free Fatty Acid (FFA) values of products stored at room temperature increased significantly. The fresh and stored products were analyzed and a taste panel evaluated organoleptic quality of the products. For all cases, Naru made from dried comminuted kernel (DCCK) containing milk, stored (two months) at refrigeration temperature secured the highest score and were ranked from 'like very much' to 'like extremely', while products made from fresh comminuted coconut kernel (FCCK) containing milk stored at room temperature gave the lowest score and were ranked 'Neither like nor dislike'. For the case of Burfi made from DCCK containing milk at refrigeration temperature was adjudged to be the best one and ranked as 'like very much' while Burfi made from FCCK containing milk at room temperature gave the lowest score and was ranked as 'like slightly'.

Text in English

Matin, Md.A. : No CIMMYT Affiliation